LIGHT ROCKY ROAD PUDDING

Light Rocky Road Pudding image

"I'm always on the lookout for delicious things to fix for my husband and my 89 year-old mother," shares Linda Foreman of Locust Grove, Oklahoma. "This rich dessert is a winner with everyone."

Provided by Taste of Home

Time 30m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

Sugar substitute equivalent to 1/2 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2-1/2 cups fat-free milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 cup miniature marshmallows
1/4 cup chopped walnuts, toasted

Steps:

In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool for 15 minutes, stirring occasionally. , Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts.

Nutrition Facts : Calories 183 calories, Fat 6g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 131mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 8g protein.